Anyway, with fuzzy slippers installed, I certainly enjoy the kind of soups and stews that winter brings. And nothing warms you quite like a nice curry with just enough heat to warm you from the inside out, whilst not scaring off the kids. This one definitely fit the bill last night. It even has potato in it, thus satisfying the apparently carb-deprived in the family, without the need for cooking rice. All the better for making a quick transit from frosty doorway to dinner table. All you need is a bowl of this, and some naan bread to mop up the saucy goodness, and your extremities will be safe from frostbite for another evening at least. Don't forget the slippers just in case though...
Indonesian Beef Curry
Adapted from Family Circle magazine
Serves 6
2 TBSP canola oil
3 lbs lean cubed stew beef
3/4 tsp salt
1/2 tsp ground black pepper
2 onions, peeled, halved and thinly sliced
1 1/4 lbs small potatoes, cut into 1" chunks
1/2 lb halved peeled baby carrots
2 14oz cans light coconut milk
3 TBSP curry powder
1 1/2 TBSP soy sauce
1 tsp ground ginger
1/2 tsp granulated garlic/garlic powder
1/4 tsp cayenne pepper
2 cups chopped green beans
fresh chopped parsley and warmed naan bread to serve
1. Season beef with salt and pepper. Heat oil in a large skillet and brown the beef in two batches over a medium-high heat. Put beef in slow cooker.
2. Add onion, potatoes, and carrots to slow cooker.
3. Mix together coconut milk, curry powder, soy sauce, ginger, garlic and cayenne pepper. Pour over beef and vegetables in the slow cooker and stir to combine, pushing the vegetables under the liquid.
4. Cook on LOW for 7 hours, then add the green beans and cook for a further hour. Check seasoning.
5. Serve sprinkled with parsley and with naan bread for dipping.
